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chicken and vegetable stir fry with brown rice

Easy Chicken and Vegetable Asian Stir Fry

A Stir Fry is such an easy, balanced and versatile meal to make! The possible vegetable and protein combinations are endless! Tonight I used chicken breast with perfectly cooked carrots, red bell peppers and baby Bok Choy leaves tossed with a homemade Asian style sauce. Next week... who knows!!? Like I said, "endless possibilities"!
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Asian
Servings 5
Calories 294 kcal

Equipment

  • wok

Ingredients
  

  • 1½ lb boneless skinless chicken breast cut into 1 inch cubes
  • 2 tbsp avocado oil divided
  • 1 red bell pepper cut lengthwise
  • 2 large carrots cut lengthwise
  • 5 cups bok choy leaves chopped and stems removed
  • 1 tsp minced ginger
  • 1 garlic clove minced
  • 1 tbsp arrowroot flour
  • 2 tbsp cold water
  • 3 tbsp low sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 2 tbsp Sriracha sauce

Instructions
 

  • In a medium size bowl, whisk together arrowroot flour and water. Add soy sauce, honey, toasted sesame oil and Sriracha. Whisk to combine. Add the cubed chicken breast to sauce, Set aside while preparing vegetables.
  • Cut and discard the stems of baby bok coy and chop. Peel carrots and cut into matchsticks, julienne red pepper.
  • Add one tablespoon of avocado oil to a wok and heat over medium high heat.
  • Sear chicken in batches if necessary, shaking off excess marinade before placing in pan. Cook for 3 to 5 minutes or until cooked through and browned. Remove from wok. Repeat until all chicken is seared.
  • Reduce heat to medium and add remaining tablespoon of oil to the wok.
  • Add bell pepper and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute. Then add boy choy, and cook for about 3 minutes until wilted.
  • Add chicken back into the wok and stir to combine.
  • Pour stir fry sauce over chicken and vegetables and stir gently to combine.
  • Bring to a boil, stirring occasionally, and let boil for 2 minutes to ensure food safety.
  • Serve with rice and/or noodles.

Notes

Nutrition Facts are estimates. 

Nutrition

Calories: 294kcalCarbohydrates: 15gProtein: 31gFat: 12gSaturated Fat: 2gCholesterol: 87mgSodium: 679mgPotassium: 833mgFiber: 2gSugar: 10gVitamin A: 7990IUVitamin C: 69mgCalcium: 88mgIron: 1mg
Keyword asian food, chicken, chicken and vegetable stir fry, chicken stir fry, Stir Fry, vegetable stir fry, wok
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